Recipe for Ginger Bran Muffins | Almanac.com

Ginger Bran Muffins

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Makes 10 to 12 muffins.
The Old Farmer's Almanac EATS
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1-1⁄2 cups all-purpose flour
3⁄4 cup plain oat bran or wheat bran (not packaged bran cereal)
2-1⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄3 cup chopped crystallized ginger
1 large egg
1 cup sweetened or unsweetened applesauce
1⁄2 cup packed light-brown sugar
1⁄3 cup vegetable oil
1⁄4 cup milk
2 tablespoons molasses

Preheat the oven to 375°F. Butter 10 muffin cups (or 12, for slightly smaller muffins) or line with paper liners.

Combine the flour, bran, baking powder, salt, and ground ginger in a large bowl and whisk to blend. Add the crystallized ginger, mix, and make a well.

In a separate bowl, whisk the egg until frothy. Add the applesauce, brown sugar, oil, milk, and molasses and whisk to blend. Pour into the well and stir with a wooden spoon until evenly blended.

Divide the batter evenly among the prepared cups.

Bake for 23 to 25 minutes, or until the muffins form domes that spring back when touched.

Transfer the pan to a cooling rack for 5 minutes, then remove the muffins from the pan and place on the rack until ready to serve.